The Great CriFSMas Food Roundup, 2014 edition!

Wednesday, January 7th, 2015

2014-12-18 - Veganom Rumnog Pecan Cookies -0003 [flickr]

You guys, I baked so many cookies this year, I’m having trouble keeping track of them all! In addition to sending a basketful to our omni neighbors, I also mailed a giant box to my parents. They’re in the midst of a remodel, and the entire first floor of their house is pretty much unusable. Luckily my mom’s sis is conveniently located next door, so they’re been crashing at her house a lot.

(Fun story: I sent all their gifts to my aunt’s house – since they’d have to lug everything over there anyway – and Every. Single. Package. was delivered to my parents’ house instead. I.E. THE WRONG HOUSE. I expected that of USPS, but UPS? COME ON GUYS.)

Still, I thought cookies would be a nice gesture, seeing as they don’t have a kitchen of their own at the moment.

Plus we got to eat the extras our own bad selves, so bonus.

As per usual, most of the cookies were from The Vegan Cookie Connoisseur, which I pinky swear I’ll review this year. I had a few pretty epic fails, but overall I’m happy with my progress – I get better and better at cookies every year!

 

2014-12-16 - Maple Bacon Dog Biscuits - 0007 [flickr]

2014-12-16 - Maple Bacon Dog Biscuits - 0018 [flickr]

Bacon Maple Biscuits for the dogs from Emma’s K9 Kitchen. With accidentally vegan bacon bits & lots of love! These smelled amazing when baking, but also lost their festive reddish hue. Not that the dogs much care. (The giant ones are for my mom’s big guy, Copper.)

(More below the fold…)

The mofo scoop on Wheeler del Torro’s The Vegan Scoop. (Cue: gratuitous ice cream not-porn.)

Tuesday, November 2nd, 2010

2009-05-24 - Vegan Ice Cream Books - 0008

The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream That Tastes Better Than the “Real” Thing by Wheeler del Torro (2009)
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WHEELER DEL TORRO’S THE VEGAN SCOOP IS MY FAVORITE COOKBOOK OF ALL TIME. The end. Shortest book review ever.

I kid, I kid – but just about the last part. In all seriousness, The Vegan Scoop really is a personal favorite. I love everything about this cookbook: the gorgeous, glossy pages. The luscious, lovingly-photographed balls of frozen deliciousness. The easy-to-follow – yet terribly creative – recipes. The sometimes-sneakily subversive “tasty tidbits” that grace each page’s margins. The way del Torro encourages readers to experiment with different fruits, spices, seasonings and – yes! – even vegetables on their own. The freaking color palette. Simply put, The Vegan Scoop is all kinds of awesomeness.

Besides, who doesn’t *heart* ice cream, hmmmm?

The book, which – have I not already mentioned? – itself looks yummy enough to eat – features 150 recipes for vegan, dairy-free ice cream and ice-cream related foodstuffs. (Disclaimer: all of the ice cream recipes require an ice cream maker. I’ll be reviewing my own model tomorrow, so stay tuned!)

del Torro arranges his frozen concoctions into nine categories:

  • Classic Flavors: Vanilla, Chocolate, Rocky Road, Caramel and Butterscotch;
  • Fruity Flavors: Blueberry, Nectarine, Honeydew, Green Apple and Pear;
  • Healthy Flavors: Lavender Mint, Vanilla Cardamom, Sweet Potato Basil and Oats and Fig;
  • Asian Flavors: Black Sesame, Wasabi, Cherry Blossom and Goji Berry Banana;
  • Caribbean and Island Flavors: Guava, Coconut, Star Fruit and Ginger Beer Sorbet;
  • Novelty Flavors: Chestnut, Chocolate Pretzel, Pecan Apple Danish and New York Irish Creme;
  • Aphrodisiacal Flavors: Jasmine, Rose Water, Licorice and Fresh Mint Lime;
  • Ice Cream Vessels and Sauces: Sugar Cones, Hot Fudge, Caramel Sauce and Very Berry Sauce; and
  • Ice Cream Sides and Desserts: Blondies, Chocolate Chip Biscotti, Boston Cream Pie and Italian White Cream Cake – to name but a few.
  • While many of del Torro’s ice cream flavors are incredibly imaginative (Seaweed! For reals?), all use the same base as a jumping-off point, namely: 1 cup of soymilk, 2 cups of soy creamer and 2 tablespoons of arrowroot powder, with 1/2 to 3/4 cup sugar, depending on the dish. (This is the same foundation on which many of the recipes at A Vegan Ice Cream Paradise are built. Frugal vegan alert!) The cool thing about this, of course, is that uniformity leads to familiarity, which – in this case – breeds confidence and self-esteem. After a little time spent practicing with the recipes in The Vegan Scoop, even this amateur felt comfortable enough to experiment with her own fantasy flavors.

    (More below the fold…)